There will even be a full-time dietitian on site to answer employee questions, which Choi believes is key in the transition to a fryer-less world. After all, USDA workers can easily sidestep the whole healthful-eating program; they could, for example, take a short trip down Independence Avenue to the Energy Department cafeteria, where the deep fryers are still bubbling.

“I think it’s really vital that we have education,” Choi [chief operating officer for food service company I.L. Creations] said. “Because you can’t just give them a different option that’s healthy and tell them to buy it and eat it.”